Please note that the stated value ranges for original extract, alcohol, colour (EBC) and bitterness units (IBU) are merely guide values to help you to place your beer speciality into the right category. Deviations from these values are not a reason for barring the beers from the competition. If you have any further questions about the individual categories, please do not hesitate to get in touch with us by phone or email.

Beercategories

I. Beer

For the purposes of the MICBA, beer is defined as wort made from water, barley and possibly wheat (malted, possibly unmalted), which is then fermented using hops, hop pellets or hop extract, yeasts and possibly lactic acid bacteria. Dry-hopped beers are considered the same as unfiltered beers. No ingredients are added other than the basic ingredients listed above (with the exception of witbier).

"Beer" is NOT an award category for the MEININGER INTERNATIONAL CRAFT BEER AWARD 2017. The sensory evaluation for the award is performed on the basis of the following beer styles to which the beers are assigned.

II. Beer with alternative cereals

Beer that has been brewed with other malted or unmalted grains, such as spelt, rye, oats, corn, rice, triticale, einkorn wheat and emmer, either exclusively or in addition to barley and wheat. Beer with alternative cereals can be fermented with bottom-fermented or top-fermented yeast, and belongs to a wide analytical and sensory range. Allocation to a particular beer style is therefore necessary for the sensory evaluation.

"Beer with alternative cereals" is an award category for the MEININGER INTERNATIONAL CRAFT BEER AWARD 2017.

III. Experimental-style beer

Beer to which ingredients exempted from the German purity law (Reinheitsgebot) have been added during the brewing or fermentation process in order to emphasise particular sensory characteristics (e.g. milk stout with lactose, gruit beer with sage, yarrow and juniper, honey beer with honey, etc.). Beer that is a mixture of different beer styles or that cannot be associated with any specific style of beer due to its divergent analytical values. The assignment to a beer style is only important for tasting purposes (the analytical values may deviate from the specifications in the beer style description).

"Experimental-Style Beer" is an award category for the MEININGER INTERNATIONAL CRAFT BEER AWARD 2017.

IV. Fruit beer

Beer to which fresh fruit, fruit juice or fruit extract was added prior to the first or second fermentation. Both the smell and the taste of the fruit is dominant, however the character of the underlying beer should still be recognisable. Fruit beer can be produced using all types of beer as a basis, but usually the underlying beers for this type are spontaneously fermented lambic, ale and wheat beer. A noticeable degree of acidity is typical for fruit lambics. The assignment to a beer style is only important for tasting purposes (the analytical values may deviate from the specifications in the beer style description).

"Fruit Beer" is an award category for the MEININGER INTERNATIONAL CRAFT BEER AWARD 2017.

V. Smoke beer

This type of beer is made using smoked malt and is characterised, among other factors, by its smoky flavour. Smoke beer can be fermented with bottom-fermented or top-fermented yeast, and belongs to a wide analytical and sensory range. Allocation to a particular beer style is therefore necessary for the sensory evaluation.

"Smoke Beer" is an award category for the MEININGER INTERNATIONAL CRAFT BEER AWARD 2017.

VI. Barrel-aged beer

Beer that has been matured in wooden casks or in contact with wood, and possesses clearly perceptible aromas of wood, vanilla, coconut, dark chocolate, coffee, tar, or the product previously stored in the barrel (e.g. whisky, wine, cognac, sherry, port). Typically, strong beers, such as imperial porter/stout, bock, eisbock or strong ale, are matured in wooden casks or in contact with wood. Due to its storage in wooden barrels, barrel-aged beer is often only slightly sparkling, or not at all. The oxygen intake through the oak barrels can result in subtle bursts of herbs and spices; even solvent-like notes (as found in many whiskies) and rum punch aromas are not uncommon. Leathery and smoky notes arising from a Brettanomyces yeast can play a role in some barrel-aged beers, but they should not mask the fundamental character of the beer. Because very different beer styles are aged in oak casks or in contact with wood, beer must be mapped to a specific beer style for the sensory evaluation.

"Wood-and Barrel-Aged Beer" is an award category for the MEININGER INTERNATIONAL CRAFT BEER AWARD 2017.

See all Beercategories and -styles here:

1 Barley Wine

Original extract: 20 – 28°P

ABV: 8 – 12%

Colour: 25 – 45 EBC

Bitterness units: 40 – 70 IBU

Barley wines are top-fermented, dark amber, copper to reddish-brown in colour, and get very little to none of their body from the hops, being instead very malty in flavour. There is hardly any head, which can be very coarse-pored. There is just a very weak string of bubbles. Complex, sweetish aromas, such as caramel or grapes, blend with slightly sour notes and a very rich body. Added to this are distinctive, fruity esters, reminiscent of citrus fruits. Roasted nut aromas, coffee and the impression of blackened bread crust are not uncommon here, either. Barley wines impress with their long-lasting aftertaste. Oxidative notes such as sherry or rum punch can also be detected. The buttery-smelling diacetyl should not be perceptible; there are some barley wines with aromas reminiscent of horse sweat, leather, adhesives or burnt rubber. This is thanks to Brettanomyces yeast, which is deliberately used by some producers in keeping with the Belgian style. Barley wines are usually not cloudy.

2 Blonde Ale (American-Style)

Original extract: 11 – 14°P

ABV: 4 – 6.5%

Colour: 5 – 20 EBC

Bitterness units: 15 – 30 IBU

Pale yellow to gold-coloured golden ales or blonde ales are top-fermented beers with a white, moderately durable head and a fair amount of bubbles. A uniform cloudiness does not hamper this style. Blonde ales often have a sweet malt flavour. The fermentation esters reminiscent of yellow fruit are clearly recognisable, but not dominant. They should have citrus aromas derived from the hops and floral hop tones. The diacetyl should be imperceptible. Blonde ales are not full-bodied ales and should rather be refreshing in nature (summer ale).

3 Blonde Ale (Belgian-Style)

Original extract: 13 – 16°P

ABV: 5.5 – 7.5%

Colour: 5 – 20 EBC

Bitterness units: 15 – 30 IBU

This top-fermented, pale yellow to golden-coloured beer has fairly good head durability, as well as a moderate amount of liveliness and has only a very weak hop aroma, if any at all. Accordingly, quite a strong impression of fresh wort may arise from the malt. A Belgian blonde ale should however also have fruity fermentation esters, possibly with hints of the exotic. Its aroma and flavour are always balanced – slightly bitter and a little sweet at the same time. There are usually no traces of sourness or diacetyl.

4 Blonde Ale (Kölsch-Style)

Original extract: 11 – 13°P

ABV: 4.5 – 6%

Colour: 5 – 20 EBC

Bitterness units: 15 – 25 IBU

Beers brewed in the Kölsch style are top-fermented, straw-yellow to golden yellow in colour, and are crystal clear. The head should be very fine and white as snow, and head retention is generally moderate to poor. Yellow fruit flavours can be tasted only in low concentrations, if at all. However, apple and pear aromas are typical. Kölsch beers are characterised by a subtle hop taste and a hint of bitterness accompanied by a fine sweetness and a dry aftertaste on the palate.

5 Bock Beer (dark / amber-coloured)

Original extract: 16.5 – 18.5°P

ABV: 6 – 8%

Colour: 25 – 60 EBC

Bitterness units: 20 – 40 IBU

Dark bock beer is bottom-fermented, with a creamy, long-lasting, white head, which may also be beige around the edges. There is a moderate to strong degree of bubbling. Dark bock beers range in shade from brown to chestnut or copper. The malt character is correspondingly strong, but bock beers should not be overly sweet. The scent of hops is restrained, though the bitterness may be more pronounced. Moderate amounts of fruity esters contribute a scent of ripe berries. But the aromas at the forefront should be roasted nuts, caramel and spices. Like the blonde bock beers, dark bock beers are usually filtered.

6 Bock Beer (light)

Original extract: 16.5 – 18.5°P

ABV: 6 – 8%

Colour: 10 – 25 EBC

Bitterness units: 20 – 35 IBU

Bock beers are bottom-fermented, light yellow to bright amber, form a steadfast, white head and are moderately to very bubbly, despite being full-bodied. Their scent is dominated by malt, with subtle hints of hops. Spicy, peppery notes may be found in addition to cereal-like aromas. The fermentation esters, which in bock beers are reminiscent of ripe pineapple or berries, should never dominate the aroma. Nor should diacetyl be part of the aroma of a bock beer. The aftertaste is characterised by a moderate bitterness from the hops. Bock beers are usually filtered.

7 Brown Ale (American-Style)

Original extract: 11 – 15°P

ABV: 4.5 – 6.5%

Colour: 30 – 50 EBC

Bitterness units: 25 – 45 IBU

Brown ales are coppery brown, top-fermented beers and mostly clear, with little to moderate foaming. The head is usually cream-coloured or beige. American brown ales have a relatively bubbly character, high concentrations of fruity esters, a moderately strong roasted malt character and a clearly perceptible hop aroma. Caramel and chocolate-like aromas round out the flavour, but citrus fruits also often come into play. Diacetyl is, however, not typical for these beers. The bitterness of brown ales ranges from moderate to strong.

8 Brown Ale (Belgian-Style)

Original extract: 11 – 16°P

ABV: 4.5 – 6.5%

Colour: 35 – 60 EBC

Bitterness units: 20 – 35 IBU

Belgian brown ales are top-fermented, very dark brown and mostly clear, with a subtle, cream-coloured and not very firm head. They are very bubbly and have a dominant malt aroma. Here, hints of caramel, chocolate, toasting and biscuit unfold, as well as spicy, nutty flavours. The hop character is rather subtle. The amount of bitterness is slight to moderate. Diacetyl is not typical for such beers, however fruity esters should be noticeable. Belgian brown ales are often slightly sourer in flavour than their English or American counterparts.

9 Brown Ale (Düsseldorf-Style)

Original extract: 11 – 14°P

ABV: 4.5 – 6%

Colour: 20 – 40 EBC

Bitterness units: 25 – 55 IBU

Düsseldorf-style brown ales (Altbier) are top-fermented and maroon, copper-coloured or dark brown, with a creamy, thick and long-lasting head. They can be produced using various malts, including wheat malt. However, a distinctive scent of malt should always come to the fore accompanied by clear fruity aromas, a slight to moderate hop aroma, and a bitter hop tang. The character of Düsseldorf-style brown ales can range from calm to bubbly. The overall impression when enjoying an Altbier should be a lively, fresh and clear taste. There must not be any trace of diacetyl.

10 Brown Ale (English-Style)

Original extract: 11 – 13°P

ABV: 4.5 – 6%

Colour: 25 – 50 EBC

Bitterness units: 15 – 25 IBU

Top-fermented English-style brown ales are dark brown or dark copper-coloured, mildly to moderately bubbly and have a fine, solid head. The impression from the malt is dry with hints of toast, chocolate and nuts. English brown ales have an impressively thick body. They have only a faint hop aroma, an equally subdued bitterness and very weak concentrations of fruity esters. English brown ales are free from diacetyl and smoky aromas.

11 Dark Ale (American-Style)

Original extract: 13 – 16°P

ABV: 5.5 – 7.5%

Colour: > 40 EBC

Bitterness units: 40 - 70 IBU

Dark or black ales are very dark brown to black, top-fermented, moderately to quite bubbly and are served with a creamy, relatively solid head. Roasted malt aromas are at the forefront; however, the dark roasted character should not be fiery, smoky or astringent. Both the aroma and the bitterness of the hops are strong; they can even overpower in dark ales that are cold-hopped (e.g. Black IPA). American dark ales give off fruity, floral, spicy, resinous and herbal aromas, while Black IPAs are also distinguished by their citrus fruit, melon and blackberry aromas.

12 Dark Ale (Belgian-Style)

Original extract: 12 – 16°P

ABV: 5 – 7.5%

Colour: > 40 EBC

Bitterness units: 35 - 60 IBU

Belgian-style dark ales range in colour from brown to black, are top-fermented and have a moderate to very bubbly character. The head is white to cream-coloured and relatively firm. The roasted malt aromas are accompanied by fruity fermentation esters with a scent of wild berries and ripe bananas, while hints of spices, herbs and smoke may round out the bouquet. The hop flavour is barely noticeable, hinted at only by traces of clove and orange. Nevertheless, the aftertaste is bitter, sweet at first and often slightly astringent. A moderate amount of acidity gives this beer style its long finish.

13 Dark Ale (English-Style)

Original extract: 11 – 16°P

ABV: 4 – 7.5%

Colour: > 40 EBC

Bitterness units: 20 – 50 IBU

English dark ales are top-fermented, ranging from dark amber to dark brown or black in colour, and have a relatively firm, cream-coloured, fine-pored head and a moderate amount of bubbling. The main attributes of the bouquet are malt, caramel and toasted aromas. Traces of liquorice and dark chocolate are commonly noticeable, with the hops coming through only subtly. The bitterness from the hops is very subdued, but the roasted malt gives English dark ale a very dry, bitter aftertaste overall. Diacetyl and aromas caused by Brettanomyces play no part.

14 Dark Strong Ale

Original extract: 16 – 28°P

ABV: 7.5 – 11%

Colour: > 30 EBC

Bitterness units: 20 – 60 IBU

Dark strong ales are top-fermented, range in colour from amber to brown and almost black, and have a mousse-like, white, cream-coloured or beige head. They are slightly to moderately bubbly and usually clear. The pronounced malt blends together with a variety of fruit flavours and hints of honey to give off a complex aroma. Phenolic herbal and spice aromas are not uncommon either, possibly due to the use of Brettanomyces yeast. There is no clearly perceptible hop aroma, nor is the bitterness from the hops very strong. This beer style is typically characterised by its sweet, creamy taste and full body. Diacetyl is only slightly perceptible, if at all.

15 Dark Strong Ale (dry hopped)

Original extract: 16 – 28°P

ABV: 7.5 – 11%

Colour: > 30 EBC

Bitterness units: 35 – 90 IBU

Dry hopped dark strong ales (black IPAs with a high alcohol content) are top-fermented beers which are dark brown or almost black in colour with a cream or beige head. They are usually very bubbly. They have a distinctive hoppy aroma and bitterness. Accordingly, fruity, flowery, resinous and even herby accents are discernible which gradually blend with the bitter roasted notes. There are also distinct roasted malt aromas which give these beers a tart, balsamic cigarette-like bouquet. Their high alcohol content makes dark strong ales appear very full-bodied, but what is most exciting about them is the temperature balance between the alcohol and the essential oils in the hops. A bitter-sweet aftertaste distinguishes this beer style. There is no hint of diacetyl.

16 Doppelbock (dark)

Original extract: 18 – 20°P

ABV: 6.5 – 8%

Colour: 25 – 60 EBC

Bitterness units: 20 – 35 IBU

Dark doppelbock beers are bottom-fermented, with a colour palette that ranges from amber to dark brown, and a white to cream-coloured head. They are only slightly to moderately bubbly. They contain hints of caramel, chocolate and coffee, but the emphasis is on roasted nuts. Thanks to the fruity esters, which remind the drinker of orange peel, canned fruits or berries, their aroma is quite complex. The initial impression the beer makes on the palate is predominantly sweet, followed by a thick body and a creamy aftertaste. There is no clearly perceptible hop aroma, and the bitterness from the hops is equally subtle. Buttery aromas or a very bitter or astringent aftertaste would be inappropriate for this beer style.

17 Doppelbock (light)

Original extract: 18 – 20°P

ABV: 6.5 – 8%

Colour: 10 – 25 EBC

Bitterness units: 15 – 30 IBU

Bottom-fermented, light, double bock beers are golden to amber in colour, and have a white, firm head and a small to moderate amount of bubbling. The scent of double bocks is dominated by malt, while the influence of hops is a little stronger than in the dark double bocks, yet still very subtle. Along with cereal-like or lightly toasted aromas, hints of flowers and citrus fruits break through the malt. The scents of caramel and honey are aided by the high alcohol content. Light doppelbock beers often bear the scents of plums or grapes, resulting in a very complex aroma. The aftertaste is heavy, sweet and bitter, although the bitterness is mainly due to the alcohol rather than the hops.

18 Dubbel (Belgian-Style)

Original extract: 12.5 – 17°P

ABV: 6 – 7.5%

Colour: 25 – 40 EBC

Bitterness units: 15 – 25 IBU

Dubbels are top-fermented, brown to dark amber-coloured, often cloudy beers with a thick, creamy head and a caramel, chocolatey flavour. They have a moderate to quite bubbly character, and the aroma and bitterness from the hops are very faint. The scent of banana may emerge thanks to moderate concentrations of fruity esters. Hints of raisins and cocoa can be detected, and low levels of diacetyl may also be present.

19 Dark Beer

Original extract: 12 – 14°P

ABV: 4.5 – 6%

Colour: 30 – 60 EBC

Bitterness units: 15 – 30 IBU

Dark beer is bottom-fermented, usually clear, and medium to dark brown with reddish hues. The head is white or cream-coloured and often not all that stable, despite the relatively aggressive amount of sparkling. The bouquet of dark beer is characterised by a dominant malt character which contains the scents of toasting, bread crust, nuts, chocolate and coffee. The flavour and the bitterness of the hops are subtle. Fruity fermentation esters and buttery nuances are also atypical. Dark beer is mostly subtle on the palate, with a balance of sweetness and bitterness.

20 Eisbock (bottom-fermented)

Original extract: 20 – 30°P

ABV: 8 – 15%

Colour: 30 – 60 EBC

Bitterness units: 25 – 50 IBU

Eisbocks are bock beers in colours ranging from copper and mahogany to dark brown which achieve a higher alcohol content through freeze concentration. The head of these beers is quite weak; in some cases there may not be any at all. Nor do these beers have a bubbly character. A very sweet malt character is typical, and the hops add no scent and only an extremely subtle bitterness, if any at all. The flavour is influenced by the very high alcohol content – from the initial taste through to the aftertaste – which also strongly emphasises the caramel and honey aromas. At the same time, eisbock beers are reminiscent of plums or grapes, and with age also take on notes of lovage, plum liqueur and rum punch.

21 Export

Original extract: 12 – 15°P

ABV: 5 – 6.5%

Colour: 10 – 25 EBC

Bitterness units: 20 – 40 IBU

Bottom-fermented export beers are usually very bubbly, crystal clear and have a white, often large-pored head. Their colour ranges from pale yellow or golden yellow to gold. They initially exhibit a noticeable malt sweetness and subtle honey aromas, which transform into spicy aromas reminiscent of bread crust or gingerbread as an aftertaste. Fruity fermentation esters play no part in export beers. Only moderate use is made of hops for export beers, and their aroma can scarcely be detected. The full, malty body has a bitter aftertaste caused by the hops, which should always be in a balanced relationship with the sweetness. Diacetyl or phenolic components play no part from a sensory point of view.

22 Light

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 5 – 20 EBC

Bitterness units: 15 – 25 IBU

Light beer is straw to dark gold-coloured, bottom-fermented, moderately to very bubbly, and crystal clear with a thick, white head. The hops exert very little influence on the character, and the fruity flavours yielded by the yeast are very weak. As such, these beers are strongly influenced by the malt and they give off aromas which are often reminiscent of wort and white bread crust. Initially, a light sweetness may come through, but this turns into a refreshing, slight tartness. As a drink it should never be associated with sour taste sensations. While sulphidic compounds (hydrogen sulphide and its odours as well as vegetable or herbaceous aromas) may contribute to the scent, there should be no hints of caramel, yellow fruit or diacetyl.

23 IPA (American Style)

Original extract: 13 – 18°P

ABV: 5.5 – 7.5%

Colour: 15 – 35 EBC

Bitterness units: 40 – 70 IBU

American-style IPAs are mostly cloudy, top-fermented and yellow, copper or reddish-brown in colour. They are very much dominated by hops, and West Coast IPAs in particular push the hop character to the extreme. Their white to off-white head can have coarse pores, but lasts for a long time due to its high carbonic acid content. Despite the predominant aroma of hops, these beers also have an intense malt character (especially the East Coast IPAs) and a high concentration of fruity esters. The smell is mostly made up of citrus or grapefruit aromas, hints of geranium and passion fruit, flowery and hay-like nuances, sometimes resinous and nutmeg-like aromas are also present. Overall, the bouquet can be extremely varied. American IPAs have a full-bodied, fruity, fresh, taste with a long-lasting, bitter hops aftertaste.

24 IPA (English Style)

Original extract: 10 – 16°P

ABV: 4 – 7%

Colour: 15 – 35 EBC

Bitterness units: 40 – 70 IBU

English IPAs are top-fermented, sometimes cloudy, sometimes crystal clear, range from bright golden to copper in colour, and have a stable and cream-coloured to almost white head. They are mildly to quite bubbly, have a strong aroma of geraniums, lime, roses and carnations and a strong bitterness from the hops. They are also strongly influenced from a sensory point of view by the fruity esters they contain. These beers display a strong malty character, with scents reminiscent of caramel, biscuits and toasting. Added to this are citrus and floral aromas from the hops, plus an earthiness or hints of herbs or hay. The beer gets its characteristic dry freshness through being brewed with water which is full of minerals. The alcohol content is low, and therefore quite subtle. The aftertaste from the hops can be very bitter. The diacetyl should be extremely subdued or even imperceptible.

25 IPA (Imperial)

Original extract: 16 – 24°P

ABV: 7.5 – 10.5%

Colour: 20 – 40 EBC

Bitterness units: 60 – 80 IBU

Imperial IPAs are top-fermented, golden to maroon beers with good head stability and a tangy freshness despite their high alcohol content. The bubbly character and the dominant aroma of hops do not jar with the full-bodied nature of these beers. The bouquet, which contains mango, passion fruit and berries as well as honey, ripe banana and caramel, is achieved not only through the use of aromatic hops; the malt and fermentation also play a role here. On the one hand, the high alcohol content helps to intensify these aromas, on the other hand, it lends a sweet, liqueur-like character to this beer. The fruity scents, however, should not pass over into oxidative, overripe aromas. Diacetyl must not play a sensory role. Imperial IPAs have a strongly bitter aftertaste with a clearly alcoholic taste that explains its long finish. Although it has a high alcohol content, imperial IPA should not taste burnt.

26 Kellerbier (dark)

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 30 – 60 EBC

Bitterness units: 15 – 35 IBU

Dark Kellerbier is bottom-fermented, with a dark amber to dark brown colour. Its white to beige-coloured head usually has coarse pores and is quite firm. Other stylistic components include cloudiness, as well as being only lightly carbonated. Full, intense malt aromas reminiscent of chocolate, biscuits or bread crust and a mild caramel scent characterise the aroma of dark Kellerbiers. The hop aroma is only slightly noticeable, while the bitterness from the hops is moderate and in harmony with the taste of malt. Fermentation-related fruit flavours and diacetyl are both undesirable for this style of beer.

27 Kellerbier (light)

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 20 – 30 EBC

Bitterness units: 15 – 35 IBU

Light Kellerbier is bottom-fermented, pale yellow to amber in colour, cloudy and slightly bubbly, and it has a white, firm, partly coarse-pored head. As with filtered lager, the malt character of a Kellerbier should be at the forefront and there should not be any traces of caramel. There should not be fruity esters or diacetyl aromas either; however, sulphides reminiscent of cabbage, sauerkraut or shallots may play a certain role. Hops have very little influence on the character of Kellerbier. The cloudy substances give the beer a medium to full body, while the sometimes very low level of carbonic acid often makes these beers seem very creamy. Kellerbiers have a slightly to moderately bitter aftertaste.

28 Keller Pils

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 20 – 30 EBC

Bitterness units: 15 – 35 IBU

Keller Pils is bottom-fermented, pale to golden yellow in colour, cloudy and bubbly, and it has a white, partly coarse-pored head. In contrast to Kellerbier, the hops have a really strong influence on the flavour of Keller Pils. Its character may be shaped not just by the classic Pils hop flower, but also by aromatic hops which give the beer citrusy and flowery aromas. As well as these attributes, a certain maltiness should be noticeable, but this should exclude any tinges of caramel. Nor should there be any fruity ester or diacetyl aromas; however, aromas that are reminiscent of green beans, vegetable tops or asparagus may be discernible. The aftertaste of Keller Pils is characterised by a distinct bitterness which quickly displaces any residual sweetness.

29 Crystal Wheat Beer

Original extract: 11 – 14°P

ABV: 4.5 – 6%

Colour: 5 – 20 EBC

Bitterness units: 10 – 15 IBU

Crystal wheat beer is clear, top-fermented, straw to deep yellow in colour and made with at least 50% malted wheat. The head is white, very firm and long-lasting. Crystal wheat beers have a fruity banana scent, as well as clove and nutmeg aromas. Vanilla and smoky nuances may contribute to the bouquet. Hoppy aromas are largely absent. Despite the malty, fruity sweetness at the beginning, crystal wheat beer is usually not very full-bodied, in fact the lively character leaves the taste rather thin. The hops should cause little to no bitterness in the aftertaste. Diacetyl should not affect the taste or smell.

30 Lager

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 5 – 20 EBC

Bitterness units: 15 – 25 IBU

Lager beers are straw to dark gold-coloured and bottom-fermented, and they are usually very bubbly and crystal clear with a thick, white head. The hoppiness may vary greatly, ranging from barely perceptible to strong. The influence of fruity fermentation esters is very weak. Lager beers should always be strongly influenced by the malt and consequently give off aromas which are reminiscent of wort and white bread crust. Initially, a light sweetness may come through, but this quickly changes into a very full-bodied flavour. The bitterness should not be too pronounced, and it must never be associated with sour taste sensations. Sulphidic compounds (hydrogen sulphide and its odours as well as vegetable or herbaceous tinges), caramel aromas, or yellow-fruit aromas and diacetyl should not form part of the aroma of lager beers.

31 Lager (amber-coloured)

Original extract: 11 – 14°P

ABV: 4.5 – 5.5%

Colour: 15 – 35 EBC

Bitterness units: 15 – 30 IBU

Amber lagers are bottom-fermented, usually crystal clear and red-gold or amber to dark amber in colour, and they are bubbly with a white, coarse head which dissipates fairly quickly. The intensity of the hop aroma varies from low to noticeable. The malt character of the beer is very caramel-like and sweet. This beer style is characterised by bread-like or brioche-like aromas and flavours of green apple; fruity esters and diacetyl are atypical, the latter representing a defect.

32 Lager (dry hopped)

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 5 – 35 EBC

Bitterness units: 15 – 45 IBU

Dry hopped lager beers are bottom-fermented, bubbly and crystal clear, and they have a white head. They have a distinct hoppiness due to the use of aromatic hops, and it usually manifests itself in the form of citrus, apple and passion fruit aromas. The influence of fruity fermentation esters is very weak. Despite their dry hopping, lager beers should be characterised by the malt and consequently be reminiscent of wort. Initially, a light sweetness may come through. The bitterness may be more distinct than is the case with classic lager beers due to the use of a lot of hops. Sulphidic compounds (hydrogen sulphide and its odours as well as vegetable or herbaceous tinges), caramel aromas, or yellow-fruit aromas and diacetyl should not form part of the aroma of lager beers.

33 Light Beer / Session Beer / Summer Ale

Original extract: 7 – 12°P

ABV: 2.5 – 5.0%

Colour: 15 – 35 EBC

Bitterness units: 15 – 60 IBU

Most summer ales and session beers can be characterised by their great taste with an intense hoppy aroma or a harmonious bitterness with a lower original extract. The important feature of this type of beer is not the yeast, but the low alcohol content. While American-style IPAs in particular usually have a high alcohol content, summer ales and session IPAs are the lighter, lower-alcohol alternative, but with a similar bouquet of citrus fruits, geraniums, passion fruit and boxwood. Bottom-fermented light beers brewed in the conventional manner often owe their flavour to the wort, which is reminiscent of white bread crusts. Bottom-fermented light beers are usually filtered and clear whereas summer ales and session beers are cloudy, pale yellow to copper-coloured and very bubbly, which also gives them a firm white head. A top-fermented character is not overly dominant, but pineapple and green banana may come through. Session beers and summer ales have a fruity, tangy taste, and their light body quickly gives way to an often marked hop bitterness.

34 Märzen / Festival Beer

Original extract: 12 – 14°P

ABV: 5.5 – 6.5%

Colour: 5 – 30 EBC

Bitterness units: 15 – 30 IBU

Golden yellow, bright amber to reddish-brown Märzen and festival beers are close relatives to the light beer or lager, and as such are bottom-fermented, crystal clear and have a firm, white head. These beers have a mild to very lively character and weak hop notes that are nevertheless strong in comparison to light beer. With their very typical malt aroma, Märzen and festival beers smell of beer wort and bread crust, and sometimes of fudge or vanilla. In comparison to light beers, they have a slightly higher alcohol content, which may initially give the impression of an export, yet the less intense sweetness and the stronger hop bitterness distinguish Märzen and festival beers from this beer style. Fruity aromas arising from fermentation are not common, though buttery aromas would be the mark of a bad beer for this style.

35 Pale Ale (American-Style)

Original extract: 12 – 16°P

ABV: 5 – 6.5%

Colour: 15 – 30 EBC

Bitterness units: 25 – 50 IBU

American pale ales, with their strong golden to light amber appearance, are top-fermented beers with white to cream-coloured head that lasts for a long time. These beers are very bubbly, and have an initial freshness and a rather bitter aftertaste. A moderate malt aroma with subtle notes of caramel is accompanied by a clear aroma of hops, citrus and pome fruit, floral and resinous notes are also present. In addition to this, fermentation esters reminiscent of yellow types of fruit or red berries are clearly discernible. The full-bodied American pale ales are often very fruity in taste, with a long-lasting hoppy bitterness for an aftertaste. The diacetyl should be imperceptible. A uniform cloudiness does not hamper this style.

36 Pale Ale (Belgian-Style)

Original extract: 13 – 16°P

ABV: 5.5 – 7.5%

Colour: 15 – 30 EBC

Bitterness units: 15 - 35 IBU

Belgian pale ale is a golden to copper-coloured beer with a not-too-lively character and a creamy, white head, which has a not-too-firm consistency. The hop character is weak, much less so than that of American pale ales. The influence of the malt and the influence of the hops on the flavour are well-balanced, allowing the fruity fermentation esters smelling of banana and glacial ice or even oranges and pears to take the lead. Spicy hints of pepper and clove round off the overall aroma of this style of beer. Belgian pale ales also have a well-balanced flavour, are sweet at first and later have a pleasant bitterness that does not linger long. There should not be any trace of diacetyl.

37 Pale Ale (English-Style)

Original extract: 12 – 16°P

ABV: 5 – 6.5%

Colour: 10 – 30 EBC

Bitterness units: 30 – 70 IBU

English pale ales, which also include the ordinary, special, strong or extra-strong bitters, have weak to moderate head formation. They are less bubbly than English golden ales and their colour, with its gold and copper tones, is similar to that of Belgian pale ales. In taste, however, they differ greatly from their Belgian cousins. English pale ales are bitter beers, characterised above all by the hops, and the hoppy bitterness in particular. The overall aroma is affected by hints of earthiness and herbs, while fruity aromas from the fermentation esters may also stand out. The malt aroma is less pronounced, though hints of biscuits or caramel may have a certain influence. Similarly, low levels of diacetyl are acceptable – and indeed quite typical – for this style of beer. The bitterness of the hops is moderate, strong or very strong depending on the sub-category.

38 Pale / Blonde Strong Ale

Original extract: 16 – 28°P

ABV: 7.5 – 11%

Colour: 15 – 30 EBC

Bitterness units: 20 – 50 IBU

Pale or blonde strong ales are yellow, golden yellow, or light amber in colour with a white head which often has coarse pores and is not particularly stable. The malt aroma is not too strong; hints of caramel can, however, emerge. A complex, sweet, fruity aroma owing to high concentrations of fermentation esters is much stronger. Due to their high alcohol content, pale or blonde strong ales often remind us of flambéed bananas with honey, wild berry jam and fruit punch. Due to a sometimes intense hopping process, these fruits are often also accompanied by fruity-floral, resinous and citrus-like aromas. Diacetyl should be imperceptible or nearly so, but one can sense volatile phenols smelling of clove or herbs. These beers sparkle moderately to heavily, and their body is very thick. Slightly sweet toasted aromas, together with a highly alcoholic, but not burning sensation, can be felt retronasally. These segue into a strong, bitter aftertaste created by the hops, which gives this beer an ale-like echo thanks to the alcohol.

39 Pils (Bohemian-Style)

Original extract: 11 – 13.5°P

ABV: 4.5 – 5.5%

Colour: 5 – 15 EBC

Bitterness units: 25 – 40 IBU

Bohemian-style lager beer is clear and straw-like to light amber in colour, with a dense, white head and quite a bubbly character. It has a clear malt character with subtle bread notes that leaves a slightly sweet impression. The hop aroma, which on average is less pronounced than in its German descendant, is obviously present, yet small amounts of diacetyl and sulphide aromas conjure up a complex aroma that must always be well-balanced. The initial taste of a Bohemian lager is malty; it has a very hoppy – and therefore moderately to quite bitter – finish.

40 Pils (German-Style)

Original extract: 11 – 13.5°P

ABV: 4.5 – 5.5%

Colour: 5 – 10 EBC

Bitterness units: 25 – 40 IBU

German Pils lager is crystal clear, pale to straw-yellow, bottom-fermented and decorated with a fine, white head. It is quite bubbly, the sensory characteristics being determined primarily by hops and malt. Fruity fermentation esters, diacetyl and sulphide aromas should not be noticeable. At the forefront are the hops with their grassy, citrus-like or floral aromas. The malt character is aromatically sweet, at times reminiscent of bread. Pils beers have a lean and simple taste. The slight malt sweetness is drowned out quickly by the strong hoppy bitterness, which can be highlighted with traces of minerals, depending on the origin of the beers.

41 Pils (dry hopped)

Original extract: 11 – 14°P

ABV: 4.5 – 5.5%

Colour: 5 – 10 EBC

Bitterness units: 25 – 50 IBU

Dry hopped Pils are bottom-fermented pale to straw-yellow beers and they are decorated with a fine, snow-white head. They are very bubbly and their sensory characteristics owe much more to the hops than the malt. Fruity fermentation esters, diacetyl and sulphide aromas should not be noticeable. Besides their classic floral hoppy character, dry hopped Pils have more of a citrus accent as well as distinct aromas of mango, passion fruit and nectarines. The initial flavour of dry hopped Pils is sweet, herby and light. The slight malt sweetness soon gives way to hop bitterness, which may well last for several minutes.

42 Porter

Original extract: 14 – 18°P

ABV: 5.5 – 7.5%

Colour: > 60 EBC

Bitterness units: 40 – 80 IBU

Deep black, top-fermented porters have a stable, finely-pored and cream-coloured to brownish head. The aroma is dominated by the dark malt; hints of coffee, dark chocolate, or smoke flavours are to be expected. The initial taste can be sweet due to the malt, yet it quickly fades into the background because of the carbonic acid. In addition to the moderate to strong bitterness from the hops, these beers can have a slightly astringent aftertaste, which, among other factors, is due to the use of roasted malts. Diacetyl should not be perceptible.

43 Porter / Stout (Baltic-Style)

Original extract: 12 – 18°P

ABV: 5 – 7.5%

Colour: > 60 EBC

Bitterness units: 25 – 40 IBU

Baltic-style porters have a very dark red to black colour and a very durable, thick head that can also have coarser pores with increasing alcohol content. Many Baltic porters are made with bottom-fermented yeast; likewise there are also beers with this designation that have been fermented using top-fermented yeasts – possibly at colder temperatures. Notwithstanding the yeast, Baltic porter should have a very distinctive malt aroma with hints of caramelised sugar, liquorice, chocolate or coffee and smoke. The malt sweetness is moderate to strong, while the hop character is very weak and adds only a sweet floral touch, at most. Complex fruit aromas, such as red or black berries, grapes and plums are typical. Banana or clove should not be dominant. Diacetyl and sulphide aromas should not be present.

44 Porter / Stout (Imperial)

Original extract: 18 – 24°P

ABV: 7.5 – 12%

Colour: > 50 EBC

Bitterness units: 35 – 60 IBU

Imperial stouts are deep black, top-fermented beers that are anywhere from mildly to quite bubbly. They have a creamy, light brown head with average firmness. These beers have a brilliant body and a malt aroma that is sweet, intense and extremely full. The overall taste is determined, albeit not entirely, by toasted, smoky flavours and honey-like nuances. Fruity fermentation esters combine with an often hoppy character to give candied orange peel-like, floral, herbal, liquorice-like and resinous nuances, and they are underlined with sensations of ripe plum, grapes or berries. These aromas may be blended with medicinal, animalistic smells. The malt has a full-bodied taste, accompanied retro-nasally by hints of caramel and sherry. The high alcohol content is easy to recognise and creates an interesting bitter-sweet combination in conjunction with the sweetness of the malt and the toasted-bitter touch. The bitterness of the hops is present, but does not dominate, and it prolongs the bitter taste created by the roasted malt. There should not be any trace of diacetyl.

45 Red Ale / Amber Ale

Original extract: 12 – 14.5°P

ABV: 4.5 – 6%

Colour: 20 – 40 EBC

Bitterness units: 30 – 40 IBU

Red ales and amber ales are top-fermented beers with brilliant colours ranging from amber or chestnut to dark amber. They are characterised by a moderate amount of cream-coloured, durable head, are somewhat to quite bubbly, and have small amounts of fruity esters, a mild hop aroma and a slight hoppy bitterness. The malt aroma is much more intense, with mild to strong caramel notes backed by hints of pine and vanilla. In conjunction with the fermentation esters and the hop aromas, red ales may also be reminiscent of orange peel, grapefruit or berries.

46 Saison (Belgian-Style)

Original extract: 12 – 19.5°P

ABV: 3.5 – 8%

Colour: 5 – 25 EBC

Bitterness units: 20 – 40 IBU

Bright yellow to orange saison beers typically have a bubbly character; a white to off-white, lasting head distinguishes this beer style. Fermentation in the bottle is also typical, and as a result the fermentation aromas play a significant role. Drinkers of these beers will encounter honey, spicy notes such as pepper, leather with hints of animal (Brettanomyces), as well as lactic aromas (lactic acid bacteria) which are characteristic of this "wild" fermented beer style. In addition, there is a mild, sometimes very sweet, malt aroma, a weak to medium-strength hop aroma, and an earthy scent. Saison beers often have a fairly marked hint of bitterness, and they may even be astringent due to the high phenol levels. Fruity esters also characterise this top-fermented beer, while orange and lime aromas are present. The stronger the beer, the more tart it seems.

47 Sour Beer

Original extract: 11 – 19°P

ABV: 5 – 11%

Colour: 15 – 30 EBC

Bitterness units: 10 – 20 IBU

Sour beers are bright yellow to amber in colour and have a white, usually unstable head. It is not uncommon for theses beers to be cloudy. The hop aroma is very weak and can seem soapy or even slightly rancid, but usually goes unnoticed. The fruity esters from the first – and sometimes second – fermentation are strong and, along with a light malt character, are reminiscent of citrus fruit, biscuits and brioche. A clearly perceptible but not overpowering smell of horse sweat, wet leather, burnt rubber or adhesive plaster may be given off by the Brettanomyces yeast. The tart taste is dominant, yet it should resemble lactic or citric acid, not acetic acid. Sour beers can be very bubbly, and have a dry and light aftertaste. The alcohol and hop bitterness are only perceptible in the background. Diacetyl is rarely discernible.

48 Black Beer (Bohemian-Style)

Original extract: 11 – 14°P

ABV: 4.5 – 6%

Colour: 50 – 70 EBC

Bitterness units: 15 – 30 IBU

The bottom-fermented, Bohemian-style black beer has a high, firm, light brown head and a very bubbly character. At the same time, it is dominated by malt. Toast, sweetness, hints of dark chocolate and slightly smoky impressions are characteristic of this style, and blend with a rather restrained hop aroma. The initial taste of Bohemian black beer is governed by a malt sweetness, which, with a slight touch of tartness, makes for an interesting combination. The hops give off a faint bitterness, but this also gives Bohemian-style black beer its typical bittersweet finish.

49 Black Beer (German-Style)

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 50 – 70 EBC

Bitterness units: 20 – 30 IBU

Black beers are bottom-fermented and either very dark red, dark brown or black, and they have a stable head which is cream-coloured or light brown. Sweet toasted aromas and caramel and coffee scents characterise the bouquet. Smoky aromas may be present in small amounts, but they must never overpower. The hop aroma is usually recognisable beneath the strong malty character, and manifests in scents of pine needles or liquorice. Many black beers taste sweet and full-bodied at first, and are moderately to quite bubbly. The bitterness from the hops is weak to moderate, while the aftertaste may be dominated by a bittersweet, toasted flavour. Diacetyl and fruity esters should not be present.

50 Stout

Original extract: 9 – 18°P

ABV: 3.5 – 7.5%

Colour: > 60 EBC

Bitterness units: 20 – 50 IBU

Various sub-categories operate under this genre, such as sweet stout or dry stout. These top-fermented beers all share a very dark to black colour and a fine-pored, very firm, light brown head. Beers of this style may vary greatly in terms of their liveliness, which ranges from a low level in the case of sweet stout to very bubbly in the case of extra stout. The same goes for the smoky aromas: For example, while no smoky aromas should be expected in an Irish stout, foreign stouts may have a strong smoky aroma. Besides the strong malty smell, which is characterised by hints of coffee, cocoa and toasting, fruity fermentation esters reminiscent of dark berries, ripe banana and sometimes orange peel can emerge. In addition to this, some stouts are inoculated with Brettanomyces and they may therefore have aromas that are reminiscent of medicine, burnt rubber or horse sweat. These attributes may give the beer a rough edge, but should never mask the characteristic malt aromas. Stouts can have either a dry or slightly sweet taste, but after a short time they should always leave a dry, gently astringent sensation in the mouth. There also can be a slightly tart taste. The hoppiness is usually very subtle, often a hint of herbs or resin if it is perceptible at all, yet the bitterness of the hops, along with the toasted bitter touch that characterises this beer style, is moderate to strong. Diacetyl and sulphurous aromas should not come into play.

51 Tripel (Belgian-Style)

Original extract: 17 – 22°P

ABV: 7 – 10%

Colour: 10 – 16 EBC

Bitterness units: 20 – 45 IBU

Top-fermented, light to golden yellow Tripels have a very bubbly character and a thick, creamy head. The hop aroma is very weak and often goes unnoticed; the hoppy bitterness may be more prominent. Complex aromas, such as orange and clove – the latter produced by volatile phenols – are desirable. A striking banana aroma is also characteristic due to the bottle fermentation and the yeast additive required for this process. Cloudy Tripel beers are becoming increasingly common. They have a light, sweet malt character, but should not have any toasted aromas or diacetyl.

52 Wheat Beer (amber-coloured)

Original extract: 11 – 15°P

ABV: 4.5 – 6.5%

Colour: 15 – 35 EBC

Bitterness units: 10 – 15 IBU

Amber-coloured wheat beers are top-fermented beers made with at least 50% wheat. Often also marketed under the name Hefeweizen, they are cloudy beers. They have a white, very firm, steadfast head. Very typical aromas of amber-coloured wheat beers include caramel, vanilla, nutmeg, banana, apple and cloves. Hoppy aromas are largely absent. A malty, fruity sweetness may come through initially, but this quickly fades due to the beer's bubbliness and slightly tart taste. The carbon dioxide is released in very fine bubbles so that the full body of this beer does not jar with its high level of carbonation. The hops should cause little to no bitterness in the aftertaste. Diacetyl should not affect the taste or smell.

53 Wheat Beer (dark)

Original extract: 11 – 15°P

ABV: 4.5 – 6%

Colour: 25 – 55 EBC

Bitterness units: 10 – 15 IBU

A dark, cloudy wheat beer is one of the top-fermented beers. It has a brown, copper, dark amber to dark brown colour and is brewed with at least 50% malted wheat. The head develops very strongly when pouring, is cream-coloured, has a mousse-like consistency and is very long-lasting. A core attribute of dark wheat beers is their brilliant malt character. Nougat-like chocolate notes, toasted aromas paired with scents of banana, raspberry and cloves, and a sweet initial taste make this beer style unmistakable. The hops have little to no effect on the flavour. The bitterness from the hops is very subtle. Dark wheat beer acquires its necessary freshness from its high degree of carbonation and its slight tartness. It has a distinctive, full-bodied flavour. Diacetyl and dimethyl sulphide are not present.

54 Wheat Beer (light)

Original extract: 11 – 15°P

ABV: 4.5 – 6.5%

Colour: 5 – 25 EBC

Bitterness units: 10 – 15 IBU

Light wheat beers are top-fermented, pale yellow to straw-coloured beers made with at least 50% wheat. Often marketed under the name Hefeweizen, all wheat beers are cloudy except for the crystal wheat beers. They have a white, fine-pored, mousse-like and very firm, steadfast head. Very typical aromas for light wheat beers include banana, citrus fruit, apple and clove. This may be accompanied by nutmeg, and often a hint of vanilla. Slightly smoky nuances are possible, but hop aromas are largely absent. A malty, fruity sweetness may come through initially, but this quickly fades due to the beer's bubbliness and slightly tart taste. The carbon dioxide is released in very fine bubbles so that the full body of this beer does not jar with its high level of carbonation. The hops should cause little to no bitterness in the aftertaste. Diacetyl should not affect the taste or smell.

55 Wheat Beer (with hop aromas)

Original extract: 13 – 18°P

ABV: 5.5 – 7.5%

Colour: 15 – 40 EBC

Bitterness units: 35 – 65 IBU

This beer's colour palette ranges from bright golden yellow to dark amber, while its head is white or slightly cream-coloured, fine pored, and very firm. Dry hopped wheat beers or wheat IPAs are cloudy, strongly carbonated and, in contrast to the classic wheat beer, they are very hoppy in nature. Hints of passion fruit, oranges and nutmeg-like-floral notes can be perceived, which combine with the typical fermentation aromas of banana, clove and raspberries to create an incredible aromatic chorus. Traces of herbs, kiwi and honey can also be found in wheat IPAs. These beers often seem a little tart at first, and the high carbon dioxide content goes well with the very dense body. Wheat IPAs have a long-lasting bitter aftertaste. Diacetyl should not affect the taste or smell.

56 Wheat Bock (dark / amber-coloured)

Original extract: 16 – 18°P

ABV: 6.5 – 8%

Colour: 20 – 55 EBC

Bitterness units: 10 – 20 IBU

Top-fermented dark or amber-coloured wheat bock is brewed with at least 50% wheat malt, it is cloudy from the yeast, its colour ranges from amber or copper to mahogany or dark brown, and it has a firm, cream-coloured head. In darker beers of this style, the typical wheat beer scents of banana and clove blend with aromas of caramel, chocolate and toast. Honey and spicy and herbaceous aromas are not uncommon. Due to the dark malt and the higher alcohol content, Weizenbock often tastes quite sweet at first, though after a short time the sweetness gives way to a pleasant acidity and a sherry-like aftertaste. There is a high degree of bubbliness, and the body is very thick. The hop aroma should not be noticeable, and the bitterness is also extremely subdued. Diacetyl should be imperceptible.

57 Wheat Bock / Weizenbock (light)

Original extract: 16 – 18°P

ABV: 6.5 – 8%

Colour: 10 – 25 EBC

Bitterness units: 10 – 20 IBU

Light wheat bock beers are top-fermented, straw to gold-coloured beers with a white, very firm and long-lasting head. The typical fermentation aromas of bananas, orange peel and cloves are complemented by nutmeg, caramel, vanilla and honey. A hint of fresh hop flower may contribute to the sophistication of these beers. At first, Weizenbock beers taste malty and fruity, sometimes slightly acidic and – due to the high alcohol content – very creamy and full-bodied. They are rather bubbly, and the moderate amount of sweetness makes this beer very pleasant. The hops should cause little to no bitterness in the aftertaste. Diacetyl should not affect the taste or smell.

58 Wheat Bock / Wheat Double Bock (with hop aromas)

Original extract: 16 – 21°P

ABV: 6.5 – 9.5%

Colour: 10 – 45 EBC

Bitterness units: 15 – 40 IBU

Wheat bock and wheat double bock beers made with aromatic hops vary greatly in colour, ranging from light golden yellows to dark shades of amber. The head is white or slightly cream-coloured and fine-pored. This cloudy beer is moderately to very bubbly and, in contrast to the classic wheat bock or wheat double bock, it is very hoppy in nature. The aroma is a mixture of passion fruit, orange peel and honey, as well as spicy notes such as nutmeg, cardamom and cloves. The initial flavour of these beers is sweet, soft and pleasant, and creamy and full-bodied. There is a slight tartness, and their aftertaste is extremely long-lasting and bitter due to the hops combined with the high alcohol levels. Diacetyl should not affect the taste or smell.

59 Wheat Double Bock (dark / amber-coloured)

Original extract: 17 – 21°P

ABV: 7.5 – 9.5%

Colour: 25 – 55 EBC

Bitterness units: 10 – 30 IBU

Top-fermented dark or amber-coloured wheat double bock is cloudy from the yeast, and its colour ranges from amber to chestnut and mahogany or dark brown. Its cream-coloured head is firm. The beer is malty and traces of caramel and chocolate are present, but the taste is primarily nutty, almond-like or toasty. Thanks to the fruity esters that remind one of orange peel or berries, the aroma of these beers is quite complex. Cloves, honey, lovage or liquorice may also be present. The hops have only a minor influence. The initial flavour is sweet, followed by a thick body, a broad mouthfeel and a sherry aroma. A bitter aftertaste caused by the alcohol is just as much a part of this beer as its creamy consistency.

60 Wheat Double Bock (light)

Original extract: 17 – 21°P

ABV: 7.5 – 9.5%

Colour: 10 – 35 EBC

Bitterness units: 10 – 30 IBU

Top-fermented, light wheat double bocks can be any colour from golden yellow to maroon. The cloudy beer has a white, firm head and a fair to strong degree of bubbling. The aroma is dominated by spices, with cardamom, clove and allspice at the forefront. The hops have only a slight influence. The initial flavour of a wheat double bock beer is sweet, soft and pleasant, creamy and full-bodied. A slight acidity underlines the tangy impression. The finish is extremely powerful and long-lasting, often with a somewhat smoky effect and a bitterness determined by the alcohol.

61 Weizeneisbock

Original extract: 20 – 30°P

ABV: 8 – 15%

Colour: 30 – 60 EBC

Bitterness units: 25 – 50 IBU

Weizeneisbocks are usually bronze to mahogany-coloured beers that achieve a higher alcohol content through freeze concentration. These beers have only a moderate head and level of carbonation. Clove, nutmeg, ripe banana and nutmeg may be noticeable in the bouquet of a weizeneisbock. The initial taste is typified by sweetness, and there is no bitterness from the hops. The very high alcohol content determines the flavour from the initial taste through to the aftertaste, and it also magnifies the caramel and honey aromas. At the same time, weizeneisbocks are reminiscent of plums or grapes, and with age they also take on notes of lovage, plum liqueur and rum punch.

62 Witbier (Belgian-Style)

Original extract: 11 – 13°P

ABV: 4.5 – 5.5%

Colour: 5 – 10 EBC

Bitterness units: 5 – 20 IBU

Witbiers are top-fermented beers spiced with coriander, orange peel and other ingredients, and they are pale yellow, cloudy and very lively. The head is white, very long-lasting and thick. These beers are brewed using unmalted wheat and malted barley, so grassy, green aromas are not uncommon. Fermentation aromas of banana or pineapple are easily recognisable, but less so the hop aroma, which is only slightly noticeable – if at all. The hoppy bitterness is equally weak, and it should not outweigh a clearly discernible acidity and moderate amounts of fruity esters (citrus fruits, orange) and spicy notes, although the latter must not be overpowering. The sweet impression is complemented perfectly by touches of vanilla and honey. Diacetyl is not present.